Garlic Herb Chicken with Gravy (Spatchcocked & Roasted)

Spatchcocking or butterflying (splitting and flattening a chicken) is my go-to technique for roasting an evenly cooked chicken with nicely tanned skin in significantly less time. You lose the classic picture of a beautifully trussed bird but the difference is in the taste and texture.

Roasting a whole bird may seem daunting but it’s really just a matter of few principles – drying/resting your chicken well (for that crispy brown skin); seasoning liberally (whether it’s just salt and pepper), getting it in all nooks and crannies and most importantly, temperature and timing making sure you don’t overcook the chicken.

Sure, it’s easy to pick up rotisserie chicken from the supermarket, but it is not as satisfying as homemade roast chicken – the aroma thats fills up your kitchen (who doesn’t like the smell of Thanksgiving?), flavor it to your preference (honey Sriracha, anyone?) and only then can you call it special.

*Garlic Head – Split the garlic in half horizontally, exposing the insides. Half of the head will be roasted alongside the chicken to use for the gravy and the other half will be made into a paste to season the chicken with. To make garlic paste, mince the garlic then add a sprinkle of grainy salt to act as abrasive and to soften the garlic. Using the blade of the knife, press and mash the garlic until a paste is formed. You may also use a garlic press, a mortar & pestle or a food processor. In my case, I am using store-bought garlic paste, about a tablespoon.

**Lemons – Zest both lemons. Slice one lemon to place underneath the chicken while roasting and the other lemon will be squeezed over the chicken just before roasting.

*** I used a little over a tablespoon of kosher salt for the entire chicken.

Instructions

Spatchcocking/Butterflying the Chicken

Position chicken, breast side down, on a cutting board or sheet pan. With a pair of kitchen shears, cut out the backbone in the middle from the tail up to the neck, cutting through the rib bones. Save the backbone for stock later. If you prefer to leave it intact, just cut along only on one side of the backbone.

Flip the chicken opening the cavity with the skin side up then press it flat with both hands. Remove giblets and excess fats in the cavity.

Seasoning and Aromatics

Wash the chicken and dry it thoroughly with paper towels. Season with salt and pepper generously inside and out. Combine garlic, rosemary, sage, lemon zest, mustard and olive oil in a bowl.

Rub the mixture all over the chicken, reaching all nooks and crannies. It is best to leave the chicken in the fridge all-night/day (or at least an hour) loosely covered to let the flavors penetrate into the meat and to dry it out some more which will help the chicken crisp when roasted.

Roasting the Chicken

Preheat the oven to 450 degrees Fahrenheit (425 if you’re using convention oven). Place the chicken on a roasting pan or an oven-safe skillet (cast iron, in my case) that would also go on the stovetop later for the gravy. Place half of the garlic head alongside the chicken and the lemon slices underneath the chicken for more flavor. Insert some more rosemary and sage in the cavity, if you have extra.

Squeeze a lemon all over the chicken right before roasting. I usually leave the chicken out to come at room temperature 30 minutes to an hour before it gets in the oven. Roast for about 45 minutes.

Check for doneness by using an instant-read thermometer inserted into the thickest part of the thigh – 165 F is what you’re looking for. Or you may also cut into the thigh and see if the juices run clear which indicate that the chicken is ready.

Making the Gravy

Transfer the chicken to your serving platter. Before serving/carving, cover the chicken loosely with foil for about 10 minutes while preparing the gravy. Go back to the roasting pan/skillet and carefully skim off the clear fat leaving just about a tablespoon of fat and the other drippings/juices and browned bits on the pan. Mash the roasted garlic on the pan with a fork and toss out the peel. Turn the fire on medium-high heat, add the flour and whisk with the fat and drippings until a paste is formed and starts to bubble. Pour in the wine and let it cook off for about a minute. (Optional) Add some chicken stock and continue to cook until desired consistency is achieved. Add salt and pepper to taste. For a smooth gravy, strain through a fine-mesh sieve.

Notes:

• Spatchcocking, washing and seasoning the chicken a day/night before roasting will yield a flavorful chicken with crisp skin. If you have the time, you should do it.

• Rotating the pan in the oven, halfway through cooking time may also help in browning the skin evenly.

• If you want a darker skin, turn it up to 475 F about half an hour into roasting.

• The vegetables were roasted separately at 425 F for 20-30 minutes, seasoned with salt, pepper, thyme and drizzled with olive oil.

Garlic Herb Chicken with Gravy (Spatchcocked & Roasted)

Author: www.eatdrinkbinge.com

Spatchcocking or butterflying (splitting and flattening a chicken) is my go-to technique for roasting an evenly cooked chicken with nicely tanned skin in significantly less time. You lose the classic picture of a beautifully trussed bird but the difference is in the taste and texture.

Ingredients

1 Whole Chicken, 3-4 lbs

2 Tbsp Olive Oil

½ Garlic Head, or about 6 cloves*

1 Tbsp Mustard, whole-grain or dijon

2 Sprigs Rosemary, minced,more for garnish

6 Sage Leaves, minced, more for garnish

2 Lemons**

Salt & Pepper***

For the Gravy

½ Garlic Head, or about 6 cloves

½ cup White Wine (optional)

1 cup Chicken Stock

1 T Flour

*Garlic Head – Split the garlic in half horizontally, exposing the insides. Half of the head will be roasted alongside the chicken to use for the gravy and the other half will be made into a paste to season the chicken with. To make garlic paste, mince the garlic then add a sprinkle of grainy salt to act as abrasive and to soften the garlic. Using the blade of the knife, press and mash the garlic until a paste is formed. You may also use a garlic press, a mortar & pestle or a food processor. In my case, I am using store-bought garlic paste, about a tablespoon.

**Lemons – Zest both lemons. Slice one lemon to place underneath the chicken while roasting and the other lemon will be squeezed over the chicken just before roasting.

*** I used a little over a tablespoon of kosher salt for the entire chicken.

Instructions

Spatchcocking/Butterflying the Chicken.

Position chicken, breast side down, on a cutting board or sheet pan.

With a pair of kitchen shears, cut out the backbone in the middle from the tail up to the neck, cutting through the rib bones. Save the backbone for stock later. If you prefer to leave it intact, just cut along only on one side of the backbone.

Flip the chicken opening the cavity with the skin side up then press it flat with both hands.

Rub the mixture all over the chicken, reaching all nooks and crannies. It is best to leave the chicken in the fridge all-night/day (or at least an hour) loosely covered to let the flavors penetrate into the meat and to dry it out some more which will help the chicken crisp when roasted.

Roasting the Chicken.

Preheat the oven to 450 degrees Fahrenheit (425 if you’re using convention oven).

Place the chicken on a roasting pan or an oven-safe skillet (cast iron, in my case) that would also go on the stovetop later for the gravy.

Place half of the garlic head alongside the chicken and the lemon slices underneath the chicken for more flavor. Insert some more rosemary and sage in the cavity, if you have extra.

Squeeze a lemon all over the chicken before roasting. I usually leave the chicken out to come at room temperature 30 minutes to an hour before it gets in the oven. Roast for about 45 minutes. Check for doneness by using an instant-read thermometer inserted into the thickest part of the thigh – 165 F is what you’re looking for. Or you may also cut into the thigh and see if the juices run clear which indicate that the chicken is ready.

Making the Gravy.

Transfer the chicken to your serving platter.

Before serving/carving, cover the chicken loosely with foil for about 10 minutes while preparing the gravy.

Go back to the roasting pan/skillet and carefully skim off the clear fat leaving just about a tablespoon of fat and the other drippings/juices and browned bits on the pan.

Mash the roasted garlic on the pan with a fork and toss out the peel.

Turn the fire on medium-high heat, add the flour and whisk with the fat and drippings until a paste is formed and starts to bubble.

Pour in the wine and let it cook off for about a minute. (Optional)

Add some chicken stock and continue to cook until desired consistency is achieved.

Add salt and pepper to taste. For a smooth gravy, strain through a fine-mesh sieve.

Notes:

Spatchcocking, washing and seasoning the chicken a day/night before roasting will yield a flavorful chicken with crisp skin. If you have the time, you should do it.

Rotating the pan in the oven, halfway through cooking timenmay also help in browning the skin evenly.

If you want a darker skin, turn it up to 475 F about half an hour into roasting.

The vegetables were roasted separately at 425 F for 20-30 minutes, seasoned with salt, pepper, thyme and drizzled with olive oil.